The garlic churrasco burger takes the bold, garlicky marinade of Brazilian churrasco steak and applies it to a juicy grilled burger patty. It’s a simple way to bring steakhouse flavor to your backyard cookout, with a punchy chimichurri sauce and crispy garlic chips adding texture and brightness. The key is a well-marbled beef blend and a marinade that penetrates the meat without turning it mushy.
Ingredients
- 2 lb (900 g) ground beef (80/20 chuck or a mix of chuck and brisket)
- 6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (for the marinade)
- 4 burger buns (brioche or potato rolls)
- 4 slices provolone or mozzarella cheese (optional)
- 1 cup (30 g) fresh parsley, finely chopped
- 1/4 cup (60 ml) olive oil (for chimichurri)
- 2 tablespoons (30 ml) red wine vinegar (for chimichurri)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt (for chimichurri)
- 1/2 cup (120 ml) vegetable oil (for frying garlic)
- 4 garlic cloves, thinly sliced (for chips)
Instructions
- Make the marinade: In a small bowl, combine the minced garlic, soy sauce, red wine vinegar, olive oil, smoked paprika, cumin, black pepper, and salt. Whisk until well blended.
- Marinate the beef: Place the ground beef in a large bowl. Pour the marinade over it and gently mix with your hands until the marinade is evenly distributed. Be careful not to overwork the meat. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Make the chimichurri: In a small bowl, combine the parsley, olive oil, red wine vinegar, oregano, red pepper flakes (if using), and salt. Stir well. Set aside at room temperature.
- Make the garlic chips: In a small skillet, heat the vegetable oil over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil for brushing the buns.
- Preheat the grill: Preheat a gas grill to medium-high heat (about 400°F / 200°C) or prepare a charcoal grill with coals that are ashed over and medium-hot.
- Form the patties: Gently shape the marinated beef into 4 equal patties, about 3/4 inch (2 cm) thick. Make a slight indentation in the center of each patty to prevent it from bulging during cooking.
- Grill the patties: Place the patties on the grill. Cook for 4-5 minutes per side for medium-rare, or until they reach your desired doneness. For ground beef, the USDA FSIS safe minimum internal temperature is 160°F (71°C), checked with a food thermometer. If adding cheese, place a slice on each patty during the last minute of cooking and close the grill lid to melt.
- Toast the buns: Brush the cut sides of the buns with the reserved garlic oil. Place them cut-side down on the grill for 1-2 minutes, until lightly toasted.
- Assemble the burgers: Place a patty on each bun bottom. Top with a generous spoonful of chimichurri and a sprinkle of garlic chips. Cover with the bun tops and serve immediately.
Tips
- Don’t overmix the beef: Overworking the ground beef can make the burgers dense and tough. Mix just until the marinade is incorporated.
- Use a food thermometer: For safety and perfect doneness, always check the internal temperature with a thermometer. Insert it sideways from the edge to avoid going through the patty.
- Chill the patties: If you have time, chill the formed patties in the fridge for 30 minutes before grilling. This helps them hold together better on the grill.
- Substitute the cheese: If you don’t have provolone or mozzarella, use cheddar, pepper jack, or even a creamy blue cheese. The chimichurri and garlic chips are the stars, so any melting cheese works.
Serving Suggestions
Serve these burgers with classic Brazilian sides like pão de queijo (cheese bread) or a simple tomato and onion salad. Grilled vegetables, such as asparagus or bell peppers, also pair well. For a complete meal, add sweet potato fries or a crisp green salad. A cold beer or a refreshing limeade would complement the garlicky, tangy flavors.
Variations
- Chicken Churrasco Burger: Substitute ground chicken or turkey for the beef. Cook to an internal temperature of 165°F (74°C). Add 1 tablespoon of olive oil to the marinade to keep the leaner meat moist.
- Spicy Version: Add 1-2 minced jalapeños or a tablespoon of sriracha to the marinade. You can also mix some chopped pickled jalapeños into the chimichurri.
- Smoky Twist: Use smoked paprika instead of regular, and add a teaspoon of liquid smoke to the marinade. This will give the burger a deeper, barbecue-like flavor.
- Portobello Burger: For a vegetarian option, marinate large portobello mushroom caps in the same marinade for 30 minutes, then grill for 4-5 minutes per side. The garlic and chimichurri will still shine.
Storage and Reheating
Cooked burgers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a skillet over medium heat with a splash of water or beef broth, cover, and heat for 2-3 minutes per side, or until warmed through. Alternatively, reheat in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving, as it can make the meat rubbery. The chimichurri and garlic chips are best made fresh, but the chimichurri can be refrigerated for up to 3 days.
Frequently Asked Questions
Can I use a different cut of ground beef? Yes, you can use ground sirloin or ground round, but they are leaner and may result in a drier burger. If using leaner meat, consider adding a tablespoon of olive oil or a beaten egg to the mixture to add moisture.
How long should I marinate the beef? The marinade is acidic, so 1 hour is ideal to infuse flavor without breaking down the meat too much. Marinating for more than 4 hours can make the texture mushy. If you’re short on time, even 30 minutes will add flavor.
Can I cook these burgers indoors? Absolutely. Use a cast-iron skillet or grill pan over medium-high heat. Cook for the same amount of time, but you may need to work in batches to avoid overcrowding the pan. The garlic chips and chimichurri are perfect for stovetop cooking.
Is the chimichurri spicy? The red pepper flakes add a mild heat, but you can omit them for a milder sauce. For more heat, add a finely chopped serrano pepper or extra red pepper flakes.
Can I make the patties ahead of time? Yes, you can form the patties and refrigerate them for up to 24 hours before grilling. Just keep them covered and separate with parchment paper to prevent sticking.
What if I don’t have soy sauce? You can substitute with tamari (gluten-free) or coconut aminos. If using coconut aminos, you may want to add a little extra salt, as it’s less salty than soy sauce.
Related
- German Word for Meal: Mahlzeit, Essen, or Gericht?
- Traditional German Dinner Meals: Sauerbraten
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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